Noodle soups are the best soups, obviously.
In this incredible vegan rendition of Stroganoff, it is transformed into the perfect plant based soup where coconut cream takes the place of sour cream. Don’t worry, it doesn’t taste anything like coconut. Just a super comforting soup. This is the best thing for winter, but light enough for any time of year! This wild mushroom Stroganoff soup tastes rich like a regular Stroganoff, but incredibly healthy and super quick!
I started by sauteing a mixture of 3 kinds of mushrooms(you can use any you like), onions and garlic. Until nice and brown and all yummy! Then veggie broth and coconut cream are added, then you just cook the noodles right in the soup liquid. So, not only quick, but only one pot is needed!
This Stroganoff soup is also flavored with sherry that is used to deglaze the pan and get all the scrumptious little bits stuck to the bottom. Then tomato paste is added and it creates such an amazing soup, that has very few ingredients but manages to be super full of flavor.
Serve this with a hunk of bread and some fresh herbs on top, and you will impress even the heaviest of meat eaters and all the naysayers. Having family over this holiday season? Is it cold outside while family is visiting? You are going to want to make up a big pot of this vegan soup. You don’t even need to tell them it is vegan, they won’t know.
December and January are my favorite soup months, and this may be my favorite soup. I will let you in on a little secret though, I am a fan of any soup that is carb heavy! The abundance of noods in this soup make me want to eat it for every meal forever and ever and ever.
This vegan rendition of Stroganoff is transformed into the most delicious comforting plant based soup!
- 8 oz. Wild mushroom mix, sliced (I used baby bella, shiitake and oyster)
- 1 Tbsp. Olive oil
- 2 Cloves Garlic, chopped
- 1/2 a Sweet onion, chopped
- 1 Tbsp. Sherry vinegar
- 1 Tbsp. Tomato paste
- 5 C. Vegetable broth
- 1/2 C. Full fat coconut milk, I used Native Forest from Edward and Son's
- 2 C. Wide noodles, vegan
- Salt and Pepper to taste
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In a soup pot, heat the olive oil on medium high. Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper.
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Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions.
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Now add the veggie broth and coconut milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil.
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Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.
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Taste and season as needed. Serve immediately!
This was delicious! My whole family (2 parents and a 3 and 1 year old) went back for seconds. Thanks for sharing!
I am making this for dinner tonight. Would it be okay to use quinoa noodles?
Absolutely! I’m sure that would be great!
Just made this for lunch on a damp, grey Sunday. Absolutely delicious – it’s one of those dishes where the sum is greater than the parts! Nourishing and savoury and bursting with flavour. One of my cups of broth was actually soaked dried shiitake mushrooms, so it added extra mushroomy flavour. I didn’t have wild mushrooms, so made do with a pack of white button mushrooms and cultivated oyster mushrooms. I imagine this would be superb with foraged parasols or ceps. Will definitely be making again!
Would you know the number of approximate calories ? I would love to try this but on a very Strict 😔 diet….
This sounds absolutely delicious. Is there any hint of a coconut taste is this? That would not please some of my hungry takers.
It totally does not taste like coconut! I don’t think you can tell at all!
Delicious! Wow! Used white mushrooms since that’s the only kind hubby likes. Can’t beleive how good this was and it came together so quickly!
What brand of noodle do you use for this? I’m struggling to find wide vegan noodles.
I usually order them on Amazon. I generally get Pastamore brand, but there are a lot of options on Amazon.
I luuuurrrrrrv this soup and so does my husband. It’s so delicious and it comes together pretty fast. Making it again tonight!
Woohoo! So happy to hear that!
Can I use white wine vinegar instead? I can’t find sherry vinegar in my country 😢
Sure! I think that would be great!
This soup was SO easy and tastes amazing! I made it last night and had the leftovers for lunch today and will still probably make it once more this week. It’s perfect for this yucky cold I have going on right now. Thanks so much!!!
I’m so glad you liked it, and I hope you feel better soon!
Could you add vegan sour cream to this like tofinni?
Sure! I bet that would be great!
This was amazing. I will say that if you want leftovers, cook egg noodles separate to avoid all the liquid being absorbed.
We had this for dinner just now and it was SO yummy!!
Thank you so much for sharing 🙂
So so so good!! I made a double batch for diner tonight and everyone is happy with it. I subbed almond milk and a bit of cornstarch for the coconut milk but other then that I followed the recipe.
5 C. = 5 cans?
1/2 C. = 1/2 cans?
C. stands for cups.
Absolutely delicious. Whole family loved it- we will definitely make again. Thank you!
At times I get confused on the “full fat” coconut milk…do you mean just the canned coconut milk or “Coconut cream” like you use in making pina colada’s?
When I write full fat coconut milk in a recipe, I just mean the thicker canned kind. Sometimes it will say full fat on the can or the kind that says coconut cream is usually the same thing. You can use lite coconut milk if you prefer, I just use this term for the kind that isn’t the thin coconut milk in a carton.
Best soup EVER ! Made a huge pot and froze half…(it freezes well.) I also doubled the mushrooms so it took on a “stew” consistency……..Flavor was superb and the mushrooms were “better than beef” ! This soup will be in my “best recipe” file !!! Thank you !!!!
This soup is incredibly delicious! I love love love mushrooms!! I made it today in about 30 minutes – the broth is so flavorful it tasted like it had been simmering for hours. This is my new go to soup and meal – pairs perfectly with a green salad. I can’t wait to try other Rabbit and Wolves recipes.
Soooo delicious!!! I made a second batch w/o noodles to freeze. Also added frozen peas at the end for color and to help cool. Leftovers are even better if that was possible. Oh yeah, and I added soy curls for a bit of extra protein. Thank you for the recipe.
This is the best cold weather (or anytime) comfort food. The mushrooms and coconut milk together are so rich and delicious. I add crumbled beyond meat burger and vegan Worcestershire when I want something a little heavier, it’s sooo “meaty” and satisfying. Pair it with arugula salad and sourdough garlic bread. Probably my favorite dinner recipe!
This soup is amazing! Ive been eating it for lunch and dinner its that good!
Yet another easy yet delicious recipe! I used different noodles, white button mushrooms and red wine vinegar instead of sherry. I loved the simplicity! I was hungry at 10pm last night and needed something comforting and quick. This fit the bill. I’m now eating leftovers for breakfast as well. haha Thank you Lauren!
This was so savory and warming. I added nooch to give it a more cheesy flavor *chef kiss* .
My partner and I agree your recipes never disappoint! Thanks so much you are a vegan national treasure!
My husband could not believe how delicious this was. We ate it with a lovely sourdough from a local bakery and really enjoyed it. Thank you!
That is awesome! You made my day!❤